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Chorizo and Potato Pambazos

Chorizo and Potato Pambazos

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40 Min
4
Servings
13
ingredients

Have you ever tried Chorizo and Potato Pambazos? Here’s a homemade version of an iconic Mexico City street food known as Pambazos, made with a savory filling of Chorizo and Potatoes, Queso Fresco and Supremo® Sour Cream.

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Ingredients

Salsa

Filling

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5 Steps to complete

  • 1
    Place the peppers in a saucepan. Add enough water to cover the peppers. Bring water to a boil at medium heat for 5 minutes or until tender. Transfer peppers to a blender. Reserve ½ cup of water. Add onion, garlic, salt, reserved water, place lid and blend on high speed for 2 minutes. With a rubber spatula, work the puree through a mesh strainer into a bowl and discard skins and seeds. Set aside.
  • 2
    Preheat a saucepan with 1 tablespoon of olive oil for 2 minutes at medium heat. Add salsa and cook for 5 minutes. Set aside.
  • 3
    Cook chorizo for 2 minutes. Add onion and sauté for 1 minute. Mix in potatoes. Cover the pan and cook for 15 minutes or until the potatoes are tender, stirring occasionally. Divide mixture into 4 portions. Set aside.
  • 4
    Preheat a medium pan with ½ tablespoon of olive oil for 1 minute at medium heat.
  • 5
    Brush each side of the bread with the salsa. Toast bread in the pan for about 1 minute on each side. Remove from the pan and fill with one portion of the chorizo mixture. Add 2 tablespoons of Sour Cream and ¼ cup of the crumbled Queso Fresco cheese. Add a layer of lettuce and top with the other slice of bread. Serve and Enjoy!
Place the peppers in a saucepan. Add enough water to cover the peppers. Bring water to a boil at medium heat for 5 minutes or until tender. Transfer peppers to a blender. Reserve ½ cup of water. Add onion, garlic, salt, reserved water, place lid and blend on high speed for 2 minutes. With a rubber spatula, work the puree through a mesh strainer into a bowl and discard skins and seeds. Set aside.; Preheat a saucepan with 1 tablespoon of olive oil for 2 minutes at medium heat. Add salsa and cook for 5 minutes. Set aside.; Cook chorizo for 2 minutes. Add onion and sauté for 1 minute. Mix in potatoes. Cover the pan and cook for 15 minutes or until the potatoes are tender, stirring occasionally. Divide mixture into 4 portions. Set aside.; Preheat a medium pan with ½ tablespoon of olive oil for 1 minute at medium heat.; Brush each side of the bread with the salsa. Toast bread in the pan for about 1 minute on each side. Remove from the pan and fill with one portion of the chorizo mixture. Add 2 tablespoons of Sour Cream and ¼ cup of the crumbled Queso Fresco cheese. Add a layer of lettuce and top with the other slice of bread. Serve and Enjoy!
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